Herb Jenneskens' Beef Tenderloin In Marchand Sauce - cooking recipe

Ingredients

3 lb. beef tenderloin, trimmed
1/4 lb. butter
1/2 c. shallots, chopped
2 tsp. minced parsley
1 1/2 c. dry red wine
1 1/2 tsp. salt
1/4 tsp. black pepper

Preparation

Roast beef in a 400\u00b0 oven for 35 minutes or to desired doneness.
While tenderloin is roasting, prepare sauce.
Cook shallots and wine in saucepan until reduced to 1/4 original volume.
Cool slightly.
Cream butter with parsley, salt and pepper.
Blend into wine mixture.
Slice beef into 1/2-inch thick slices and serve with sauce.
Yields 8 servings.